Don't let the fancy French name fool you—salmon en papillote is just a clever way of saying "fish cooked in parchment paper," and it's about to become your new weeknight hero. Seasoned with our Salt & Pepper blend, the salmon steams to perfection in its little paper package along with whatever vegetables you have on hand (we love cherry tomatoes and asparagus). The best part? While your parchment packets work their magic in the oven, you can get herbed couscous on the table in just 10 minutes. A sprinkle of our Goddess blend transforms it from simple to sublime.
Want to transform this dish? Give it a Asian spin with our Honey Garlic blend, lemon grass and cilantro in lieu of the mixed herbs and lemon, and switch out the zucchini and leeks for bok choy. Serve with a side of rice and you have a fresh new dish!
- by Jessica Hughes
Salmon en Paillote with Fresh Vegetables and Herbed Couscous
- by Jessica Hughes
Salmon en Papillote with Fresh Vegetables & Herbed Couscous
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
4 6oz Salmon Fillets
¼ C White Wine
2 Lemons, sliced
Mixed Herbs (Dill, Parsley, Tarragon), chopped
4 C Julienned Vegetables (Carrots, Zucchini, Leeks)
Olive Oil
2 Tbsp Calicutts Salt & Pepper Blend
Coucous
1-2 Tbsp Calicutts Goddess Blend
1-2 Tbsp Butter or Olive Oil
Directions
Heat over to 400 degrees.
Create parchment paper hearts by tearing off a piece of parchment paper about 15 inches long and fold it in half. Draw half a heart shape on the folded edge—think of those Valentine's cards you made in grade school, but bigger! Cut along your line and unfold to reveal your heart. The folded edge becomes the center of your heart, which is perfect because that's where all your ingredients will nestle.
Quick tip: If you're not feeling artistic, try folding the paper in half and drawing a lowercase 'b' shape on the folded side. When you unfold it, you'll have a surprisingly perfect heart every time. Your ingredients will go on one side of the heart, then you'll fold the other side over and crimp the edges to seal—kind of like making the world's most elegant Hot Pocket!
Layer the vegetables on one side. On top of them, place salmon topped with fresh herbs and lemon. Pour a quarter of the wine over the salmon, drizzle with olive oil, and sprinkle Salt & Pepper. Repeat for other four fillets.
Seal your parchment hearts by starting at the top of the heart, continuously folding in the paper in a layered fashion when you are close to the bottom tip, twist the paper like a tootsie roll. Slide onto a baking sheet and bake in oven for 12-15 minutes.
While your salmon bakes, prepare your couscous as directed on the packaging. When it is done, mix in butter/olive oil and Goddess to taste.
Remove salmon from the oven and open your hearts. Serve immediately with couscous. Enjoy!
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